The Fatayer, Lebanese savory hand pies, can be difficult to shape so that they hold their classic triangle shape and don’t open up when baked. There are several tricks to avoiding this problem including making sure that the filling is not watery and draining it before stuffing. This is especially important for spinach which can retain a lot of water. Another method is to cook the spinach which helps to evaporate some of that water.
It is also important to ensure that the dough is soft enough to shape without sticking and that the edges are sealed well. This is why the recipe I use is so rich in water and oil – this creates a much better golden crust on the pastry when it bakes. It also makes it easier to handle the dough and form the shapes.
Once the dough is ready, it is time to shape the fatayer. Begin by placing a tablespoon of the filling in the center of each flat round of dough. Make sure the filling does not touch the edges of the dough as this can cause the seams to open up while baking.
Fold the two ends of the dough up over the filling, and then bring the last side to meet with the first two sides, sealing the whole thing tightly as you go. This will give you the traditional triangle shape. If you want to make a more open pie, simply fold the dough in three places rather than pinching it into the typical triangle shape. اشكال فطاير